Table Of Contents
Recipes
Ground Big Game Meat
(Deer, elk, moose, caribou, antelope, buffalo)
Hot Bucks
Brat Jerky
Smoky Jalapeño Jerky
Sweet BBQ Jerky
Fresh Jalapeño & Garlic Jerky
Fire-Roasted Jalapeño Jerky
Chili Jerky
Cinnamon Mole Burger Jerky
Caribbean Jerk Jerky
Gideon’s All-Day Jerky
Hot Italian Fennel Jerky
2-Pepper Burger Jerky
Italian Meatball Jerky
French’s Fried Onion Jerky
Stroganoff Jerky Times 2
Creamy Shiitake Tarragon Jerky
Non-Sticky Mongolian Beef-Style Jerky
Smoky Chili Jerky
Smoked Paprika Jerky
Garlic Chili Jerky
Horsey Pepper Sticks
Sliced Big Game Meat
Hot & Sweet Tex-Mex Jerky
Pepper Jerky
Home-Made Store-Bought Jerky
Honey-Worcester Jerky
Sweet Biltong-Style Jerky
John’s Biltong-Style Jerky
Maple & A1 Jerky
Delhi Jerky
Smoked Salt Canadian Jerky
Canadian Coffee Jerky
True Blue Fall Jerky
Gentle Tex-Mex Jerky
Dry Rub Tex-Mex Jerky
Brined Dry Rub Tex-Mex Jerky
Garlic Chili Jerky
Tandoori Masala Soda Jerky
Mongolian Beef-Style Jerky
Mongolian Beef-Style Jerky with Attitude
Barbecue Jerky
Barbecue Jerky II
Honey Mustard Jerky
Pepper & Worcestershire Jerky
Cerveza Jerky
Eagle Eye Jerky
Tangy Madeira Jerky
Bright Worcestershire Jerky
Hot Smoky Paprika Jerky
Sweet & Hot Jerky
Bologna Jerky
Polish Jerky
Bear
(The other big game red meat)
Sweet & Spicy Smoke Jerky
Flaky Jerky
Flaky Jerky’s Peppery Brother
Italian Orso Jerky
Hotsy-Totsy Bear Jerky
Chili Barbecue Jerky
Smoky Chili Barbecue Jerky
Dry Rub Polish Jerky
Dr Pepper® Polish Jerky
Hot Yogis
Bruin Biltong
Simple Dry Rub Jerky
Naked Tandoori Masala Jerky
Smoked Paprika & Worcestershire Jerky
Apple Cider Vinegar Jerky
Brown Sugar Dijon Jerky
Waterfowl & Dark-Meated Upland Birds
Fire-Roasted Jalapeño Jerky II
Jalapeño Chip Jerky
Fresh Jalapeño & Curry Jerky
Tomato & Meatball Jerky
Spicy Italian Burger Jerky
Shiitake & Horseradish Pepper Jerky
Chinese BBQ Jerky
Home-Made Store-Bought Goose Jerky
Sweet Soy Ginger Jerky
Pepper Sticks
4-Spice Apple Cider Vinegar Jerky
Bright Horseradish Mustard Jerky
Korean-Style Goose Jerky
Christmas Goose Jerky
Maple Goose Jerky
High-Flying Honkers (And Quackers)
Hot Stuff
Smoky Chili Goose Jerky
Flying Rancho
Sweet Masala Jerky
White Meat
(Pig, turkey and Upland Birds)
EZ Bacon Jerky
Breakfast Sausage Jerky
Mild Thai Chili Jerky
Sweet Curry Jerky
Hot Tandoori Masala Jerky
Ranch Jerky
Curry & Salt
Curry & Cheddar
Sweet & Savory Popcorn Cheddar Jerky
Paprika & Cayenne Jerky
Sweet Mongolian Jerky
Thanksgiving Jerky
Five-Spice Jerky
Garlic Piggy Jerky
Heat-Seeker Carib Jerky
Shelley’s Carib Jerky
Chili Barbecue Jerky
And for those bits and pieces too small or left over from the white meat recipes:
Little Bits Stir Fry
Eileen Clarke –
“Made the Pepper Sticks (page 134) using the last goose (a nice, tender Speck) in my freezer from last season. Outstanding!“–USMC2602
Eileen Clarke –
Tried the jalapeño jerky. It is the best ever! Merry Christmas! Warren H.
Eileen Clarke –
For some excellent books whether a novice or experienced processor of your own game. I purchased Slice of The Wild and Stalking The Wild Jerky books earlier this past fall. Some very insightful and useful information for field to table game care and some excellent recipes.
–fishnbpr on 24hourcampfire
Eileen Clarke –
Thought I was going to make a batch of SOMETHING long before this, but found top round on sale, extra time on my hands, and took the plunge using the Pepper & WoosterShoosterShire recipe. Came out pretty darn good. At first I thought it was too heavy on flavor on account of being for venison, but likely marinating for 72 hours instead of 48 is the cause. Whatever. I can’t stop eating it.
The lack of additional salt other recipes call for (no doubt so it will have a half life close to uranium) rates high. It’s not like it will last until Christmas, let alone Christmas 2050, and the recipe calling for one pound of meat was about all I had infrastructure for (racks, pans and oven space).
Not sure what I’ll try next, but I will work my way through some more!
Thanks and Merry Christmas to you and John!
Jeff John
Visit the Art in Arms Website!
http://www.ArtInArmsPress.com
Ps: Funny, two things I never thought I’d eat again were those canned French Fried onions (several decades of green beans, canned mushroom soup and soggy onions every special occasion) or bologna (too many baloney on Wonder as a kid). But those samples you sent using them in jerky changed my mind.